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Bake the custards until a knife inserted into the center of a custard emerges clean, 25 to 30 minutes. cont’d 39 Eggs and Cheese 000 Preheat the oven to 350°F. Liberally butter eight 3 ⁄ 4-cup custard cups and place in a baking pan. Uova e formaggi Some food scholars believe the Piedmontese word tartrà is related to the Spanish tarta, a cake cooked in a round pan, but it is only conjecture. I have collected many different recipes for this classic Piedmontese flan, which is similar to what is called a sformato elsewhere in Italy.
Serves 8 NOTE: You can bake these custards up to 1 day ahead of time, let cool, cover, and refrigerate. To warm them for serving , return the cups to the baking pan, add hot water to a depth of 1 inch to the pan, cover the baking pan, and heat in a preheated 350°F oven until the custards are warm in the center, 10 to 15 minutes. To test, insert a thin knife blade into a custard and withdraw it; the tip of the blade should feel warm to the touch. For a quicker method, reheat the custards in a microwave oven for 1 1⁄ 2 to 2 minutes.
Top evenly first with the ham and then the mortadella. Spread the mortadella with the remaining mayonnaise mixture. Working carefully, roll up the omelet and place seam side down on a sheet of plastic wrap. Enclose the roll in the plastic wrap and then in aluminum foil. Refrigerate for at least 4 hours or for up to overnight. To serve, cut the chilled omelet roll crosswise into 1 ⁄ 2-inchthick slices. For individual service, place 2 slices on each plate and put a tiny mound of salad greens alongside.